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Potato and Corn Jalapeno Soup Recipe

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This recipe for Potato and Corn Jalapeno Soup, by , is from The Diane Larson Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
from a cookbook

Category:
Category:

Ingredients:  
Ingredients:  
2 Tbsp butter
1 onion, diced
1 jalapeno, diced
6 potatoes, peeled and cut into small chunks
2 cups corn kernels
5 cups chicken stock
1 1/2 tsp salt
1/4 tsp cayenne pepper
Cilantro (optional for garnish)

Directions:
Directions:
In large stock pot, melt butter over medium heat. Add onion and jalapeno. Cook until tender, stirring occasionally. Add potatoes, corn, chicken stock, salt, and cayenne pepper. Bring to a boil, then reduce heat to simmer and cook for 15 minutes or until potatoes are tender.
Ladle soup into bowls and garnish with cilantro.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Can also garnish with a little cheese or sour cream.

 

 

 

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